Food & Cooking Recipes Dessert & Treats Recipes Strawberry-Raspberry Sauce 4.7 (3) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Yield: Makes 1 3/4 cups Spoon this sauce over ice cream or pound cake, drizzle over pancakes or waffles, or stir into plain yogurt or hot oatmeal. Ingredients 1 jar (10 to 12 ounces) seedless raspberry jam (about 1 cup) 1 package (10 ounces) frozen strawberries Directions In a medium saucepan, heat raspberry jam over medium heat, stirring occasionally, until liquefied, about 3 minutes. Add frozen strawberries. Simmer until softened, 5 to 10 minutes. With a potato masher, lightly mash strawberries, leaving some large pieces. Cool completely. Transfer to an airtight container; refrigerate up to 1 week. (If sauce solidifies, warm in the microwave or over low heat.) Cook's Notes If you can't find seedless jam, melt regular jam over low heat or in the microwave. Pour through a sieve set over a bowl, pressing to extract liquid. Rate it Print